Wan Waan

Thai restaurant, 200 8th Ave, New York, NY

VeganScore 90 · 12 vegan main dishes

Menu

Mains

• Basil — Bell pepper, string bean, bamboo shoot, carrot, and onion in spicy basil sauce. Vegan
• Cashew Nut — Sautéed onion, scallion, pineapple, carrot, bell-pepper, cashew nut, chili paste in brown sauce. Vegan
• Fresh Ginger — Shredded ginger, onion, carrot, bell pepper, shiitake mushroom, and scallion in brown sauce. Vegan
• Garlic — Onion, and scallions in garlic sauce served with steamed carrot, and broccoli. Vegan
• Green Curry — Thai coconut green curry sauce with bell pepper, bamboo shoot, string bean, carrot, eggplant and basil. Vegan
• Red Curry — Thai coconut red curry sauce with bell pepper, bamboo shoot, string bean, carrot, basil. Vegan
• Panang Curry — Thai coconut panang curry sauce with bell pepper, string bean, carrot and pineapple. Vegan
• Massaman Curry — Five spices Thai coconut massaman curry sauce with sweet potato, onion, peanut, and fried shallots. Vegan
• Mushroom Lover — Sautéed assorted mushrooms, scallions, and fried tofu in a vegan brown sauce. Vegan
• Pad Rama Tofu — Crispy tofu coated in peanut sauce, topped with crunchy peanuts, served with steamed broccoli. Vegan
• Seitan Kana Broccoli — Seitan kana is made from wheat protein, stir-fried with Chinese broccoli & Broccoli, and chili in a bold, savory Thai sauce. Vegan
• Eggplant String Beans Basil — Sautéed eggplant, string beans, bell pepper, onion in spicy vegan basil sauce. Vegan
• Pad Thai — Thin rice noodle, bean curd, bean sprout, chives, sweet preserved shredded radish, peanut and egg.
• Pad See Ew — Flat rice noodle, egg and Chinese broccoli.
• Pad Kee Mao — Flat rice noodle, egg, bell pepper, string bean, carrot, and onion in spicy basil sauce.
• Thai Fried Rice — Egg, Chinese broccoli, onion, scallion, and tomato.
• Pineapple Fried Rice — Egg, pineapple, cashew nut, tomato, onion, scallion and curry powder.
• Basil Fried Rice — Egg, bell pepper, string bean, bamboo shoot, carrot, onion, and chili paste in spicy basil sauce.
• Tofu Glass Noodle — Sautéed glass noodles with fried tofu, egg, bean sprouts, bok choy, tomato, onion, scallions, napa cabbage, carrots, and sesame oil.
• Impossible Meat Basil — Sautéed impossible meat with bell-pepper, onion, string bean, carrot, and bamboo shoot in spicy basil sauce served with fried egg.
• Beef Pad Cha Sizzling — Flank steak sliced stir-fried with red-curry paste, bell peppers, eggplant, string beans, fresh chili, garlic, finger root, and basil. Served sizzling hot.
• Massaman Chicken Thigh — Slow-cooked chicken thigh served with five-spice Thai coconut Massaman curry, sweet potatoes, onions, peanuts, and fried shallots.

Starters

• Gaeng Jud Puk — Tofu, bok choy, carrot, shiitake mushroom, napa cabbage, and scallion in vegetable broth. Vegan
• Papaya Salad — Green papaya, string bean, tomato, peanut, carrot, fresh chili and fresh garlic in sweet-lime dressing. Vegan
• Roti Massaman — Massaman curry sauce, served with warm roti for dipping. Vegan
• Vegetable Dumpling — Potato, carrot, snow peas, and corn served with our sweet soy dipping sauce. Vegan
• Crispy Tofu — Lightly battered tofu, fried until crisp, served with a sweet chili-peanut dipping sauce. Vegan
• Fried Taro Cake — Crispy fried taro cake with black beans, served with peanut sweet chili sauce. Vegan
• Spring Roll — Taro, cabbage, carrot, and glass noodles wrapped in a crispy roll, served with plum sauce. Vegan
• Shrimp Rolls — Crispy golden rolls stuffed with shrimp, ground pork and fresh herbs, served with our house-made sweet plum dipping sauce.
• Pattaya Wing — Chicken wings served with sweet chili sauce.
• Tod Mun Pla — Deep fried fish cakes served with cucumber-sweet chili sauce.
• Coconut Shrimps — Coconut shrimps served with sweet chili sauce.
• Fried Chicken Gyoza — Crispy fried chicken gyoza served with sweet soy dipping sauce.
• Green Salad — Mixed green salad, boiled egg, crispy tofu, cucumber, tomato, carrot, and red onion served with peanut dressing.
• Tom Kha Gai — Chicken, mushroom, galangal, and scallion in coconut broth.
• Duck Pomelo Salad — Roasted duck, pomelo, toasted coconut, cashew nuts, red onion, fresh chili, and kaffir lime leaves tossed in our secret dressing.
• Tom Yum Goong — Shrimp, mushrooms, and fresh cilantro in a bold lime-lemongrass broth.
• Shrimp Roll — Crispy golden rolls filled with shrimp and fresh herbs, served with sweet plum dipping sauce.
• Spiced Wing — Crispy marinated chicken wings tossed in a tangy sauce with a hint of spice.
• Crab Roll — Crabmeat wrapped with egg roll skin served with plum sauce.
• Duck Noodle Soup — Tender roasted duck in a rich aromatic broth with egg noodles, Chinese broccoli, lettuce, bean sprouts, and fresh herbs.

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